Cookbook:Ghee III

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• 3–4 packages (600–800g) milk-flavored margarine
• 3 packages (600 g) unsalted butter
• ½ cup semolina
• Hardwood of grape vine or hickory wood (optional)
• 1 Tbsp fenugreek seeds (optional), roasted and powdered

1. Combine the margarine and butter in a saucepan over medium heat. Melt and bring to a boil.
2. Strain the mixture using a fine strainer. Mix in the semolina.
3. If using, place a smoking piece of grapevine wood or hickory wood and in an empty sealed jar. Add the butter, margarine, and fenugreek.